Vegan Polenta Cakes

Crispy and tender and all in one

Crisp on the outside and tender on the inside these delectable vegan polenta cakes are super versatile in the vegan kitchen. A tasty go-to when you have a vegan tomato sauce simmering on the stove and have tired of pasta or a fun change for breakfast, especially if you have a tangy chutney to pair with the polenta cakes. You can even use the vegan cakes in place of bread; just add your favorite vegan sandwich fillings for a yummy vegan lunch.

Vegan Polenta Cakes

Makes 12 cakes

Ingredients:

6 cups water

2 cups dry polenta or stone-ground cornmeal

1 teaspoon salt

2 tablespoons olive oil

1/2 cup shredded vegan cheese

3 tablespoons finely chopped fresh herbs of your choice

1/2 cup liquid egg substitute

2 tablespoons soy milk

1-1/2 cups panko (Japanese bread crumbs)

Pinch of cayenne

Directions:

1. In a large saucepan over medium-high heat, whisk together cornmeal, water, and salt. Bring to a boil, stirring constantly.

2. Reduce heat to low and simmer, stirring often, for 20 minutes or until polenta is very thick.

3. Stir in olive oil, vegan cheese, and herbs and remove from heat. Continue to stir until cheese melts.